By Andi Oliver From Saturday Kitchen Ingredients For the roast potatoes and spinach 500g/1lb 2oz Jersey Royal potatoes, scrubbed and halved 4 tbsp vegetable oil 400g/14oz baby spinach salt For the summer herb velouté 50g/1¾oz unsalted butter ½ onion, finely chopped 250ml/9fl …
Serve with fried rice. By Cyrus Todiwala From Saturday Kitchen Ingredients For the sauce 2–3 tbsp sunflower oil 1 star anise 3 tbsp roughly chopped cashew nuts 2 thin green chillies, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2 spring onions, …
By Brad Carter From Saturday Kitchen Ingredients 1 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large …
By Glynn Purnell From Saturday Kitchen Ingredients 1 tbsp olive oil, for frying 300g/10½oz smoked pancetta, cut into cubes 12 baby onions 3 salsify, peeled and cut into cubes 325ml/11fl oz port 500ml/18fl oz red wine 1 tbsp caster sugar 1 tbsp redcurrant jelly 8 venison loin …
Ken Hom’s spring rolls are bursting with flavour and surprisingly easy to make. By Ken Hom From Saturday Kitchen Ingredients 55g/2oz glass noodles 225g skinless chicken breast, cut into thin strips 2 tsp olive oil 1 tbsp finely chopped spring onions …
By Glynn Purnell From Saturday Kitchen Ingredients For the bisque 1 tbsp olive oil 1 carrot, peeled and finely chopped 1 onion, finely chopped 1 stick celery, finely chopped ½ leek, washed and finely chopped 1 red pepper, deseeded and finely chopped 3 …
By Glynn Purnell From Saturday Kitchen Ingredients For the mustard mayonnaise 3 large free-range egg yolks 1 tsp Dijon mustard 2 tsp white wine vinegar 400ml/14fl oz sunflower oil ground ginger, to taste sea salt For the fennel salad 1 fennel bulb, quartered, …
By Stephen Terry From Saturday Kitchen Ingredients For the crispy chicken thighs 60g/2¼oz sea salt 1 small dried red chilli 2 garlic cloves, crushed 4 large chicken thighs, boneless, skin on 1 tbsp vegetable oil …
Pan-fried rabbit loins served with squid risotto, and garnished with crispy tarragon. By John Torode From Saturday Kitchen Ingredients 2 rabbit loins, 1 boneless and 1 rack of rabbit chops 2 rashers streaky bacon For …
Fregola is a Sardinian speciality and here it is cooked in a similar way to a risotto and topped with a delicate scallop. A sophisticated yet simple dish. By Michel Roux Jr. From Saturday Kitchen …
By Matt Tebbutt From Saturday Kitchen Ingredients For the crispy tripe 1kg/2lb 4oz beef tripe, cleaned 700ml/1¼ pints chicken stock 1 red chilli 100g/3½oz plain flour ¼ tsp cayenne pepper ¼ tsp sweet smoked paprika 1 tsp malt vinegar salt and freshly ground black pepper …
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1.5kg/3lb 5oz veal rump fillet 375ml/13fl oz white wine 250g/9oz butter 500ml/18fl oz veal stock 1 head garlic, …
Preparation time 30 mins to 1 hour Cooking time less than 10 mins Serves Serves 4 Hairy Bikers recipes From The Hairy Bikers Ingredients For the marinade 2 free-range eggs, beaten 1 tbsp sesame oil …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 Hairy Bikers recipes From The Hairy Bikers' Asian Adventure Ingredients For the dressing 2 heaped tbsp grated palm sugar 5 …
Preparation tirme less than 30 mins Cooking time less than 1 Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients 3 free-range eggs 50g/1¾oz plain flour 100g/3½oz Panko breadcrumbs vegetable oil, for deep-frying 500g/1lb …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 4 A great, if unusual, lunch or light meal. The pigs’ cheeks are braised slowly for extra taste, then shredded and fried …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 4 Enjoy fantastic contrasts in this zingy salad – salt, sweet and sour flavours combine with warm duck and chilled fruit. By …
James Martin shows us to how to make this takeaway classic at home. Great for sharing, try serving it on a platter for people to help themselves. Ingredients 1 x 2kg/2lb 4oz duck, back bone …
